Classic Mince Pies

November 21, 2018

These pint-sized Christmas bites deliver the perfect balance of rich, spiced flavour and pastry perfection. Best made a day or so ahead. Makes 12 pies.


The fiiling

100 g raisins

100 g finely chopped sultanas

100 g finely chopped currants

25 g finely chopped candied orange peel

25 g finely chopped candied lemon peel

1 peeled, diced and finely chopped tart apple (i.e Granny Smith)

100 g castor sugar

juice & zest of lemon

50 ml brandy

1 tsp ground ginger

1 tsp Dutch Cinnamon ground

1 pinch cloves ground

1 pinch nutmeg ground

1 pinch cardamon ground

1 pinch coriander ground

1 pinch all spice ground

The Pastry

250 g Nuttelex

75 g sugar

220 g flour

icing sugar or caster sugar for dusting


1Heat the oven to 200°C.

2Mix together all the filling ingredients. Cover and leave to soak, ideally overnight.

3Beat the Nuttelex with the sugar until fluffy. Mix in the flour until you have a smooth pastry. Wrap in cling film and chill for approx. 1 hour.

4Grease the muffin tins or mini tart tins with Nuttelex

5Take small balls of pastry and press into the tin, cutting off any excess pastry.

6Divide the filling between the cases.

7Knead the leftover pastry again and roll out to a thickness of approx. 3 mm. Cut out stars and place these on top of the filling. Or create a pastry lid with a mini star cut out.

8Bake the pies in the oven for approx. 25 minutes until golden.Take out of the oven and leave to cool in the tray. Serve dusted with icing sugar or caster sugar.